Green Quinoa

It is HOT outside!

I came home from a scorching Chicago (my first time!) only to find that the weather was no cooler in Boston.  I’ll take this over rain, though!

Hot weather = cool lunch.

To create this grain salad, I rustled up some herbs from my fridge.  Scallions, chives, and lime come together to create a tangy and refreshing side dish or salad topper.

This dish is best served at room temperature or slightly chilled.

I combined mine with cooked lentils and tomatoes for a lunch rich in healthy carbohydrates, fiber, and protein.

Stay cool!

To cook quinoa:

Boil two cups of water per cup of quinoa (I usually add more water to make my quinoa moist).  Once water is boiling, add quinoa and cover.  Simmer for 15 minutes or until all water is absorbed (I do at least 18 minutes).  Leave cooked quinoa uncovered or transfer it to another bowl to cool faster.

Meanwhile, chop 2-3 scallions and a small handful of chives into small disks.  Add chopped herbs to quinoa.  Add juice of 1/2 or 1 whole lime (depending on how tangy you would like your salad).  Mix thoroughly.  Refrigerate until served.

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Dessert for Breakfast

Rainy days always make me crave warm food.  And rain or shine, I always want pancakes.

These are a real indulgence.  Bananas and Nutella mixed are into the batter; pancakes are topped with more Nutella and carmelized bananas.

Carmelizing the bananas eliminates the need for maple syrup.  Bananas are rolled in sugar and then skillet fried to create an unmatched sweetness.

I adapted my pancake recipe from the Joy of Cooking’s recipe for Whole Grain Pancakes.

 

To carmelize bananas:

Cut 2 bananas into thick strips or rounds.  Roll in granulated sugar until coated.

On well oiled skillet over medium heat, fry for 3-4 minutes, or until underside is golden brown.  Flip and fry other side for 1 minute.  Transfer to oiled plate.

Pancake Recipe

(adapted from Joy of Cooking)

Combine dry ingredients in large bowl:

1/4 t salt

1/4 t baking powder

1/2 t baking soda

3/4 cup white flour

3/4 cup whole wheat/whole grain flour

In  another bowl, combine:

1 cup buttermilk

1 egg

1 T honey

1 T canola oil

Mix wet ingredients into dry.  Add:

1-2 overripe banana (mashed)

1 T Nutella (or other chocolate-nut spread)

On oiled skillet, drop desired amount of batter.  Flip once when bubbles have risen to the surface of the pancake.

Serve warm, topped with carmelized bananas and more Nutella, if desired.  Enjoy 🙂

Perfect Protein Shake

Happy National Running Day!

Thank goodness it was sunny today.  I’ve never been one of those run-in-the-rain people.  Cold, heavy, and clingly clothes just aren’t really my thing, you know?

Anyway, I got in a nice and short 23 minute run around my neighborhood and then did some free weights and abs.  I was still really sore from by barsculpt class yesterday, though.  Hopefully my legs have loosened up by tomorrow!

After my workout I relaxed with this smoothie/protein shake.  I’ve been drinking a mix of these ingredients after almost every workout for the past month or so.  Here’s my latest combination:

In a blender, combine:

1/2 banana, frozen

1 T ground flax seed

1/2 scoop vanilla whey protein powder

1 serving silken tofu (between 1/2 and 3/4 cup…I use “lite”)

3/4 cup cold water

1 T peanut butter

Blend until all ingredients are thoroughly incorporated.  Serve immediately or refrigerate.